KR100603815B1 - Manufacturing method of functional granule Cheonggukjang without smell - Google Patents

Abstract

The present invention relates to a method for preparing a functional granule-type Cheonggukjang without smell, which is made to be easily eaten regardless of time and place. Dehydration after soaking; (2) sterilizing the dehydrated soybeans with steam for 1-3 hours and cooling to 40-60 ^° C .; (3) inoculating the chilled soybean culture with fermentation at 30-70 ^o C for 8-40 hours and ripening at 0-10 ^o C for 24-72 hours to obtain Chungkookjang; And (4) deodorizing the obtained Cheonggukjang by vacuum steam distillation and adding sweetener, followed by freeze-drying for 2-4 days at minus 10-70 ^° C.

Functional, Granular, Cheonggukjang, Sterilization, Odor

Description

Functional preparation of odorless functional granule Cheonggukjang {Preparation method of functional dried fermented soybeans}

The present invention relates to a method for producing Chunggukjang, and more particularly, to a method for producing a functional granule Cheonggukjang without odor produced so that it is easy to eat regardless of time and place.

Cheonggukjang is fermented for 2-3 days in a warm lower neck with rice straw and boiled soybeans in a container. When the sticky gray-white thread is on the surface, salt is added to the mortar to stop fermentation and is easy to store. This is because the Bacillus subtilis on rice straw breaks down the protein on the surface of the soybean to produce a polyglutamate, a polymer of glutamic acid, an amino acid. It is the wisdom of the marvelous ancestors to save.

Cheonggukjang, Korea's representative fermented food, has the shortest fermentation period compared to soybeans (soybean paste, red pepper paste, soy sauce, etc.). It is rich in vitamins, fatty acids and organic salts. Cheonggukjang is a major winter nutrient source for maintaining a balanced diet when vegetables are not available in winter.

When Cheonggukjang removes various germs and ferments in a clean state, more than 1 billion digestive enzyme bacteria are produced per gram, which is as effective as digestion absorption. The digestive absorption rate of boiled beans is 70%, roasted beans are 60%, bean jam 68%, tofu 90%, and cheonggukjang 90%. The digestive absorption rate of cheonggukjang is as good as tofu, and the nutrients per unit weight are much higher than tofu.

Cheonggukjang is known as a food that strengthens bones because it contains not only calcium but also menakinone-7, a vitamin K2 that helps calcium to be absorbed into bones, compared to beans or soy-based foods. This is because about 1.3 times more calcium is produced than 20 times more vitamin K.

In particular, Cheonggukjang removes harmful cholesterol (LDL: low density cholesterol) that causes adult diseases, increases good cholesterol (HDL: high density cholesterol), increases linoleic acid and antioxidants, and enhances immunity and prevents high blood pressure arteriosclerosis. It enhances saponin and vascular cell membranes, regenerates skin cells, and improves learning ability. It helps with lecithin and choline, which are good for preventing dementia, to help constipation, and to reduce dietary fiber and digestive fiber. Mucin to help promote and regenerate the skin, and Naddokinase, which is effective in preventing stroke, myocardial infarction and hypertension with the strongest thrombolytic action. The sticky thread produced on the surface of soybeans is a kind of amino acid polymer as described above. It is a feature of Cheonggukjang that can visually determine the quality of Cheonggukjang best. It is known to have excellent anti-cancer activity in the body. Food: Hyun-Kyu Joo, 1996, Fermented Food: Lee Han-chang, 1996, Natdo Health Sciences: Lee, Joo-Sik et al., 2003, etc.)

Cheonggukjang's commonly known traditional manufacturing method with such characteristics is as follows.

Soybeans (usually the soybeans used to make meju) are soaked in twice the water at room temperature overnight (8-15 hours), then the water is removed and soaked soybeans for about 1.5 times in a water bath for 1-3 hours. While lightly rubbed by hand in the middle of the fire to crush. After boiled soybeans are cooled to 20-60 ^o C, put rice straw in a ventilated container like shiru, put it on a warm (40-60 ^o C), and keep warm in the lower neck and ferment for 3-5 days to prepare Cheonggukjang. After adding the appropriate amount of salt (1-30%) and grind in mortar to make the final product (known method 1). This is because Bacillus Subtilis, which is attached to rice straw, satisfies the conditions that can decompose the protein in soybean hulls to produce a good quality Cheonggukjang. The addition of salt stops storage and further fermentation. It is to.

Hundreds of years have proved that Cheonggukjang is nutritionally and various health functions among soybean-based foods that are recognized as complete foods in the natural state, and are scientifically and clinically proven by numerous scholars in recent years. .

However, Cheonggukjang prepared in this way has many problems when applied as it is in the manufacturing process, its use, application, and distribution process.

Contamination of other bacteria during the manufacturing process cannot be avoided, so it is difficult to prevent other bacteria from growing and decaying with fermentation. Because of this, the fermentation process, as well as the unpleasant odor generated during cooking, makes it difficult for newcomers to eat, and it is unpleasant for those around them, and it is difficult to treat it as a food in modern society due to westernized eating culture and living environment.

The large amount of salt added for storage and anti-corruption not only causes high blood pressure and heart disease, but also makes it difficult for the patients to eat, and reduces the activity of many functional food components produced during fermentation. It is a major factor that prevents it from performing properly.

To solve these problems, many inventors devised many inventions for the popularization of health-rich Cheonggukjang and the standardization of its manufacturing method. Among them, according to Korean Patent No. 10-0431277-000 (2004.4.30), the soybeans are selected and washed with raw soybeans and soaked in 1,5 times 15 ^o C water for 12 hours, followed by dehydration time. Is 45 minutes, steamed for 60 minutes using 1.0-1.5 kg / cm ² autoclave, inoculated with pre-cultivated seed solution, fermented at 40 ^o C for 48-72 hours, and salt 7.9% red pepper powder 1.1-2.0 % Garlic 0.21.1% of the mixture is mixed and ground, or after mixing and grinding, it is made in Cheonggukjang (Method 2 of the known method) prepared for 15 days at 5 ^o C. Known Method 2 also did not deviate significantly from the traditional method, but the unpleasant odor was slightly reduced by removing the bacteria present in the raw soybeans by using a toclave during the manufacturing process, but the specific Cheonggukjang odor was limited to the removal. The bad effects of salt still exist.

The purpose of the present invention is the traditional food Cheonggukjang with excellent health functionality by the conventional method is odorless functional granules that can be easily and much eaten anywhere and anytime so that it is difficult to popularize and contact many people who require functionality due to difficult intake conditions It is to provide a method for manufacturing the type Cheonggukjang.

The technical problem to be achieved by the present invention is to solve the above problems, the purpose of manufacturing a product that can be eaten comfortably regardless of the place or time for many people in the health of the function of the cheonggukjang.

Bacillus Subtilis var SUN816, the best bacterium isolated from rice straw, was used as a spawn to minimize the smell of fermentation.When the sterilization process was introduced before spawn inoculation and the fermentation was completed in the ripening process, By suppressing the contamination of other bacteria as possible to suppress the reproduction of other bacteria. After removing the unique fermentation odor generated during the fermentation process using vacuum low temperature steam distillation technique, freeze-drying method removes moisture to general dry fruit level and improves shelf life.

The present invention relates to a method for producing a cheonggukjang, and more particularly, to a method for preparing a functional granular cheonggukjang without odor comprising the following steps:

(1) soaking soybean in 1.5-2 times of water for 8-20 hours and then dehydrating;

(2) sterilizing the dehydrated soybeans with steam for 1-3 hours and cooling to 40-60 ^° C .;

(3) inoculating the chilled soybean culture with fermentation at 30-70 ^o C for 8-40 hours and ripening at 0-10 ^o C for 24-72 hours to obtain Chungkookjang; And

(4) deodorizing the obtained Cheonggukjang by vacuum steam distillation and adding sweetener, followed by freeze-drying for 2-4 days at minus 10-70 ^o C.

First, the above sterilization step is preferably used in the autoclave of 1.2-2.0 kg / cm2 of steam. In addition, the culture medium used was Bacillus subtilis bar line 816 (Bacillus) in a medium containing 7-13 g of Tryptone, 2-8 g of Yeast Extract, and 7-13 g of NaCl in 1 liter of distilled water. Subtilis var SUN816) is preferably obtained by incubating for 12-36 hours.

Therefore, according to a preferred embodiment of the present invention, soybeans soaked in water at room temperature for 8-20 hours are sterilized for 1-3 hours using 1.2-2.0 kg / cm2 of steam in an autoclave and cooled to 40-60 ^o C. prepare the quality of the raw beans, and the beans are raw Bacillus subtilis bar lines 816 (Bacillus subtilis var SUN816) inoculated with the bacteria and fermented at 30-70 ^o C and 8-40 hours at 0-10 ^o C 24-72 After fermentation, Cheonggukjang was fermented at 1.0-1.3 kg / cm2 of water vapor at 600-750 mmHg vacuum to completely remove residual odor, and then freeze-dried at -10-70 ^o C for 2-4 days by adding an appropriate amount of sweetener. It is desirable to provide a functional granular Cheonggukjang without odor.

At this time, the weight ratio of water to soybeans is used 1-2 times. After soaking, remove contaminants in soybean husk and wash it off with running water.

Bacillus subtilis var S816 is the first bacterium isolated from rice straw by Dr. Lee Joo-sik (Professor of Microbiology at Seoul National University in 1973). Although it does not cause odor and generates a lot of poly glutamate, it is not only able to produce high quality Cheonggukjang but also its own bacteria do not produce mutations such as Baekdol Paper.

The process of boiling beans is performed together with sterilization process at high temperature and high pressure in a short time to prevent browning of soybeans and to completely remove contaminated germs from the surface and pretreatment of soybean to maximize fermentation yield and improve product quality. Can be.

In general, by applying supercritical extraction method performed at ultra high pressure, high-pressure extraction method dissolves odor components in Cheonggukjang at low temperature and low pressure and discharges them by condensing them out of steam to completely remove the unique odor without destroying the active ingredient. Can be.

In addition, the freeze-drying method removes water and improves shelf life. In order to prevent the decay caused by drying for a long time, it is processed at low temperature where germs are not active, so it does not change the shape of the product and can be dried and eaten easily. Functional granular Cheonggukjang can be prepared.

On the other hand, the deodorization step using vacuum steam distillation in the present invention is preferably carried out by supplying 0.2-0.8 kg per minute sterilized steam of 1.0-1.3 kg / cm ² in a vacuum of 600-750mmHg vacuum degree. In addition, the sweetener of the present invention is preferably used by adding the licorice, ginger, garlic, kelp to the water and then filtered after a hot bath.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

(Example 1)

Bacillus Subtilis var SUN816 bacteria were cultured in a medium containing 10 g of Tryptone, 5 g of yeast extract, and 10 g of NaCl in 1 liter of distilled water for 24 hours to prepare a culture solution.

Prepare a 20 cm x 40 cm high 20 cm square stainless steel container with a 3 mm diameter hole in the bottom.

Prepare sweetener by adding 200 g of licorice and 150 g of licorice in 3 liters of water.

Pour 2 liters of water into 1 kg of soybeans, soak at 25 ^o C for 10 hours and wash thoroughly. Put soybean and 1 liter of water in autoclave, boil for 70 minutes at 125 ^o C, sterilize and cool to 40 ^o C to obtain 1.8 kg of raw soybean. Place sterilized gauze on the bottom of the square stainless steel container, add the raw soybeans, inoculate the prepared culture solution, mix well, ferment for 20 hours in a 55 ^° C sterile incubator, and maintain the temperature of the cabinet at 4 ^° C for 24 hours. The fermented soybeans are placed in a steam distillation unit and then deodorized for 120 minutes by supplying 0.5 kg of sterilized 1.3 kg / cm ² steam per minute at 700 mmHg vacuum and spraying sweeteners at the end. The deodorized Cheonggukjang is lyophilized at minus 45 ^o C for 72 hours to obtain 1020 g of granular Cheonggukjang.

(Example 2)

Bacillus Subtilis var SUN816 bacteria were cultured in a medium containing 10 g of Tryptone, 5 g of Yeast Extract, and 10 g of NaCl in 1 liter of distilled water for 20 hours to prepare a culture solution.

Prepare a 20 cm x 40 cm high 20 cm square stainless steel container with a 3 mm diameter hole in the bottom.

Prepare sweetener by adding 200g of licorice and 150g of licorice in 3 liters of water, and watering until 0.5 liters of water.

Pour 1.5 liters of water into 1 kg of soybeans, soak at 30 ^o C for 8 hours and wash thoroughly. Put soybean and 1 liter of water into autoclave, boil for 60 minutes at 130 ^o C, sterilize and cool to 55 ^o C to obtain 1.8 kg of raw soybean. Place sterilized gauze on the bottom of the square stainless steel container, add the raw beans, inoculate the prepared medium, mix well, ferment for 18 hours in a 60 ^o C sterile incubator, and maintain the temperature of the incubator at 4 ^o C for 36 hours. The fermented soybeans are placed in a steam distillation apparatus and then sterilized for 100 minutes by feeding 0.7 kg of sterilized 1.1 kg / cm ² steam per minute at 660 mmHg vacuum and sprinkled with sweeteners at the end. The deodorized Cheonggukjang is lyophilized at minus 35 ^° C. for 80 hours to obtain 1050 g of granular Cheonggukjang.

 (Example 3)

Prepare culture medium by incubating Bacillus Subtilis var SUN816 bacteria for 20 hours in a medium containing 10 g of Tryptone, 5 g of Yeast Extract, and 10 g of NaCl in 1 liter of distilled water.

Prepare a 20 cm x 40 cm high 20 cm square stainless steel container with a 3 mm diameter hole in the bottom.

Pour 1.8 liters of water into 1 kg of soybeans, soak for 12 hours at 25 ^o C and wash thoroughly. Add 0.5 liters of soybean and water, called autoclave, boil for 40 minutes at 150 ^o C, sterilize and cool to 60 ^o C to obtain 1.8 kg of raw soybean. Place sterilized gauze on the bottom of the square stainless steel container, add the raw beans, inoculate the prepared medium, mix well, ferment for 18 hours in a 60 ^o C sterile incubator, and maintain the temperature of the incubator at 4 ^o C for 36 hours. A to a 1.3 kg / cm ² steam sterilization at 660 mmHg vacuum, insert the fermented beans to the steam distillation apparatus supply per 0.4 kg deodorant for 80 minutes, of 970 g lyophilized at minus 35 ^o C for 80 hours Obtains granular cheonggukjang.

Cheonggukjang is a traditional food that is excellent in health. It is a food that can be enjoyed comfortably while satisfying all these conditions because it does not add salt and can be fully exercised in the body when consumed raw. New generations or foreigners who are new to development and foreigners can be contacted without objection, thereby promoting globalization beyond the limits of traditional foods.

In addition, while knowing the excellence of the existing Cheonggukjang, it can be easily and conveniently eaten anytime and anywhere that can be eaten as a side dish, so it is easy to move and carry, so there are many opportunities to consume the health functions of Cheonggukjang It has a health promoting effect.

In particular, the raw Cheonggukjang is freeze-dried without destroying the active ingredient, so it is effective to ingest a large amount of high-quality Cheonggukjang, which has excellent health functions.

Claims (5)

In the manufacturing method of functional granule Cheonggukjang without odor, (1) soaking soybean in 1.5-2 times of water for 8-20 hours and then dehydrating; (2) sterilizing the dehydrated soybeans with steam for 1-3 hours and cooling to 40-60 ^° C .; (3) To the cooled soybean, Bacillus subtilis bar line 816 (Bacillus) in a medium containing 7-13 g of Tryptone, 2-8 g of Yeast Extract, and 7-13 g of NaCl in 1 liter of distilled water. Subtilis var SUN816) inoculating the culture broth obtained by incubating for 12-36 hours, fermented at 8-40 hours at 30-70 ^o C and ripening for 24-72 hours at 0-10 ^o C to obtain Cheonggukjang; And (4) Cheonggukjang manufacturing method comprising the step of deodorizing the obtained Cheonggukjang by vacuum steam distillation and adding sweetener for 2-4 days at 10-70 ^o C below zero. The method according to claim 1, wherein the sterilization step is performed in the autoclave using a water vapor of 1.2-2.0 kg / cm ² production method. delete The method of claim 1, wherein the deodorization step using the vacuum steam distillation is performed by supplying 0.2-0.8 kg per minute of 1.0-1.3 kg / cm ² of sterile steam in a vacuum of 600-750 mmHg. . [Claim 2] The method of claim 1, wherein the sweetener is obtained by adding 1-10% of licorice, ginger, garlic, and kelp to water, followed by filtering after boiling water.